Jing Xu

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

Jing Xu, Dipaloke Mukherjee, Sam K. C. Chang · Food Chemistry · 2017 · 171 citations

Agriculture, Biochemistry, Food Science +16

Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

Yuting Wang, Zhongjiang Wang, Cíntia Ladeira Handa et al. · Food Chemistry · 2016 · 154 citations

Agriculture, Biochemistry, Food Science +10

Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films

Xi wen Jia, Ze yu Qin, Jing Xu et al. · International Journal of Biological Macromolecules · 2019 · 115 citations

Natural Sciences, Materials Engineering, Materials Science +10

Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

Zhibiao Feng, Lele Li, Yu Zhang et al. · Food Hydrocolloids · 2019 · 91 citations

Life Sciences, Biochemistry, Biotechnology +16

Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates

Haiying Feng, Hua Jin, Yu Gao et al. · Food Chemistry · 2020 · 89 citations

Agriculture, Biochemistry, Food Science +14